Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Vietnamese Style Baguette

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I'm interested in trying to make a Vietnamese style baguette for banh mi sandwiches and was wondering if anyone here has had any experience with them. From the limited information I could find on the Internet the basic difference between the Vietnamese style and the traditional French style is the substitution of a portion of your regular flour with rice flour, i've heard anywhere from quarter to a half. This is supposed to produce an airier crumb and a crispier crust. As far as I can tell, the cooking method is the same after that.

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